Doodhi Muthia – Bottle Gourd Bites

Doodhi Muthia – Bottle Gourd Bites

In Gujarati, a fist is a Muthi so the Muthias are simply named after the way they are shaped. There are several ways to make these, and if you do not mind them soft you could steam the Muthias and then sizzle them up in a frying pan with a tbsp of oil and a tsp of Mustard seeds. My family, however, prefer the fried version as that’s how my late mum in law made them. However you choose to make yours, I hope you enjoy them.

Doodhi Muthia - Bottle Gourd Bites
Recipe type: Snacks
Serves: 30
  • 1 Dhoodhi (bottle Gourd peeled and grated)
  • 4 heaped tbsp Chapati flour (I use Elephant Atta Med Brown but whole wheat would work too)
  • 2 heaped tbsp Rice Flour
  • 2 heaped tbsp Besan Flour
  • 2 heaped tbsp Juwar Flour (Sorghum Flour)
  • 2 heaped tbsp Course Semolina or Maize Meal Flour
  • 1½ tsp salt
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 heaped tsp Garlic Ginger Chilli Paste
  • 2 tsp Brown Sugar
  • 2-3 tsp Sesame Seeds
  • 1 tbsp Fresh Chopped Coriander
  • *Approx 2 tbsp Water
  • Oil for frying
  1. Place the grated Dhoodhi in a bowl and gently mix in the flours and the spices.
  2. You should have a crumbly mix - if it does not hold together when you make little fistful Muthia then add a tablespoon of water and try again.
  3. I needed 2 tbsp's but if your Dhoodhi is really moist you won't need the extra water to hold the mixture together.
  4. (You DONOT want to make it into a dough as these will make heavy stodgy and greasy Muthia)
  5. Slightly grease your hands and use a tbsp of mixture and gently press into little mini sausage shapes.
  6. Heat oil on medium heat and gently fry 5 - 6 Mathias at a time.
  7. Also, place a heavy bottomed pot on very low heat.
  8. Fry the muthia till they are golden brown (approx a minute) and remove and drop them into the pot on low heat.
  9. Continue until all the mixture is shaped into Muthias and fried.
  10. Gently toss the Muthias in the pot ensuring they brown evenly.
  11. Frying them will give a lovely crispy outer but gently cooking them on very low heat allow the insides to steam and cook through giving a lovely moist centre.


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